Owner`s manual

Using the Ovens
Stainless Steel ICang'e
What is
convection
cooking?
In a convection oven, a tan circulates the
heated air evenly, over and around the tood.
During convection cooking, both the broil
element and the bake element are energized
along with the convection tan. As a result,
toods are evenly browned at lower
temperatures and in less time.
• Preheating is not necessary lot toods with
a bake time over 15 minutes.
• Food is heated thster in a convection oven.
X4'hen using the convection featm'e, manv
tyl)es of food can be cooked at lower
temperatures than those suggested fi)r
regular ovens.
• Good fi)r large quantities of baked fi)ods.
• Good results with cookies, biscuits, brownies,
crealn pulik, sweet rolls, angel tood cake and
bread.
• Ideal fin" baked fi_ods cooked on two or three
shelves, Because heated air is circulated
evenly throughout the oven, fi)ods can be
baked with excellent results on two or three
racks at the same time. Multi-rack baking may
increase cook times slightly tin" some foods,
but the overall result is time saved. Multi-rack
baking provides ve_T good results with
cookies, biscuits and other quickbreads.
• Recipe books olten give times and
temperatures tot cooking in traditional
thermal ovens. Convection ovens make it
possible to reduce the temperature by 25°F.
• Check fl_ods tot doneness at the minimum
suggested cooking time.
• Some package instructions ti)r trozen
casseroles or main dishes have been
developed using commercial convection
ovens. For best results in this oven, preheat
the oven and use the temperature on the
package.